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Aniela's Kitchen & Catering

10611 101 Avenue, Fort St. John, V1J 5J4 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Personal items placed on food tables. (Public Health Significance) - Personal items can house pathogens and contaminate foods.
      • Corrective Action: Operator to designate an area for storing personal items in a way that prevent any contamination to foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Two 4 burners stoves were stained with carbon and food sauces. (Public Health Significance) - equipment surfaces should be kept smooth and clean to facilitate cleaning. Dirty equipment can promote bacterial growth and increase the contamination risk to foods and utensils.
      • Corrective Action: Operator to clean and disinfect the stoves. Operator should keep the equipment smooth and clean at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door was worn out (Public Health Significance) - Any gaps or crevices in the premises may lead to intrusion of pests, potentially contaminating food.
      • Corrective Action: Operator is required to repair the weather stripping, ensuring all the gaps and crevices are completely sealed.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal items and leftover to be discarded were kept on top of the chest freezer and a food prep table. Personal items can be a source of contamination for food contact surfaces. In addition, food debris of liquid leftovers can pour on food equipment and possibly contaminate food items in the chest freezers.
      • Corrective Action: Upon request operator removed those materials, clean and sanitized those food equipment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wet cleaning cloths were left on the food prep sink at the back and the 3-comp sink used for dishwashing. Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Upon request, operator removed those wet cleaning cloths and put them in the soiled linen bag.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall, the facility needs to be proper arranged including the back area mainly used by employees and the table close to the stove. In these areas non-food items were stored together with food items. Storing together food products with non-food items could lead to chemical or biological contamination of food products. Proper arrangement of food storage areas will improve sanitation and prevent pest infiltration.
      • Corrective Action: Please clean and re-arranged your storage areas. Please remove any item that is not required in a food facility and ensure that food items are separated from non-food products.
  5. Routine Inspection

    0 infractions